Lumpiang Ubod

 

Stalks of ubod

After travelling oh so far to Tagaytay (not really), the things I bought from there made it seem it was worth it. I bought pineapple for mom, plants for me, langka for everyone, white corn for some soup, and ubod to munch on. I love the ubod from Mahogany Market. On weekends, it’s always plentiful, and I was surprised to see so many felled trees at the back too!

 

 

I requested to have the really prime part of the ubod, which, at P90, is P10 more expensive than the rest. But it was so good to not complain about, so I bought more than a kilo. I requested that he slice some up and was given a warning as he gave back the stash I bought. “Nakakaliyo yan.” (“That will cause some dizzines.”) As I have been eating the ubod raw since I was a kid and never gotten that warning, I asked why. A reply that tuba or lambanog (coconut moonshine) comes from this, it was bound to cause some dizziness. I said I never gotten that effect, and I would be fine. I started munchin on it as soon as I got the plastic back.

I must have consumed about 1/8 of a kilo while just munching on it. But after that, I was too full to eat anymore (what with the meal from LMZ). So into the fridge it went. Mom saw me the next day munching on some more, and requested that I make her some lumpiang ubod. I obliged.

 

Sliced ubod

I have never made lumpiang ubod ever before. I know you just saute, and that’s it. But mom requested the works, with the skin, and the sauce to boot! So I had to google, look up some on our local cookbooks, and decide what I was going to do.

 

 

Soaked dried salted shrimp

A lot of the recipes called for shrimp or ground pork, which we both don’t have. I spied some hibe (small dried salted shrimps) and I decided to soak them, then use that instead. The salted water will serve as the shrimp stock, while the hibe will be, well, the shrimp. I soaked half a pack in hot water.

 

I sliced all of the ubod into paper clip sizes (I can’t decide on what to compare it to) then sprinkled some water on it to avoid oxidizing. I started sauteing the onions and garlic, followed by the strained hibe. This was followed by the ubod, and the water from the strained hibe. Allow to soften, and also allow some of the water to evaporate. Season with salt if necessary. Cool.

 

Batter one, and two

The wrapper was a hit and miss kind of thing, with me failing miserably on the first try. I should have just followed my instinct that it was like a crepe or a very thin pancake batter, but I was hard headed. In any case, that is how I ended up doing it. Though I think I made my skins too thick. I watered down my recipe more afterwards.

 

For the sauce, I used a pork cube to mix in the water, which I added after sauteing the garlic. I added sugar, and soy sauce, then added more sugar. It was then thickened with cornstarch. Mine ended up too thick. 🙂 So I had to adjust everything again.

 

Ubod 🙂

And like a regular lumpia, this was assembled the same way. But I left mine open at the ends because I was afraid I was going to tear all the skins 🙂

 

Lumpiang Ubod Recipe

1 kilo ubod, the prime part
50gm of hibe
Onion, sliced
Garlic, minced
hot water

Hydrate the hibe by letting it stand in hot water. Strain and keep both liquid and shrimp. Saute the onions and garlic, followed by the hibe. Throw in the ubod with the shrimp stock. Allow the ubod to cook enough that it softened, but not mushy. Cool.

Fresh Lumpia Wrapper

1 egg
Water
Flour

Mix everything until the consistency is a very thin or watery pancake batter. Season lightly with salt. On a non stick pan, wipe with oil, then dribble around 1/3 cup of the batter. Swish it around until it coats the bottom, and leave it on low fire. Alow it to cook through. Plop on a plate, and do the rest. 🙂

Fresh Lumpia Sauce

Broth
Soy sauce
Sugar
Garlic, minced
Cornstarch
Salt
Peanuts

Saute the garlic, add the broth, soy sauce, sugar and salt. Taste. Thicken with cornstarch diluted in cold water. Once the right consistency is achieved, turn off the heat. Serve with a sprinkle of peanuts.

Assembly

Handle the skins carefully and place on a platter. Depending on the size of your pan, add enough ubod mix. I used two tablespoons on mine. I just simply rolled mine over and served it open ended. Sprinkle with the sauce and peanuts. Serve.

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